Persimmon tarts are a delightful autumn dessert that balances texture and flavor. A crunchy graham-oat crust holds a smooth maple-cinnamon cream cheese filling, finished with thinly sliced Fuyu persimmons and a brûléed sugar topping for contrast.
September in Los Angeles can be unpredictable, yet the persimmon trees in my father’s garden reliably produce fruit every year. When the harvest is abundant, I enjoy the fruit raw, but I also love turning extras into baked desserts like these tarts.
I favor Fuyu persimmons for this recipe because they hold their shape when sliced and offer a crisp, apple-like texture that pairs well with the creamy filling and crunchy crust.
Ingredients
These tarts include three main components: 1) graham-oat crust, 2) maple-cinnamon cream cheese filling, and 3) thinly sliced Fuyu persimmon topping. The crust combines old-fashioned oats, graham cracker crumbs, a bit of sugar, salt, and melted butter for a crunchy base. The filling uses full-fat brick-style cream cheese flavored with dark maple syrup and cinnamon, sweetened with powdered sugar and brightened with vanilla and salt. Finish with thinly sliced Fuyu persimmons and superfine or granulated sugar to brûlée.
Hachiya versus Fuyu Persimmon
Two common persimmon varieties in the U.S. are hachiya and fuyu, and each has different culinary uses.
Hachiya
- Hachiya persimmons are elongated and acorn-shaped. When firm they taste astringent and chalky, so wait until they fully soften before eating.
- When ripe, hachiyas become very sweet and silky — their pulp can be spooned out and frozen like sorbet.
- Hachiyas are best for baking because their soft pulp blends easily into batters and fillings.
Fuyu
- Fuyu persimmons are smaller and flatter, resembling a tomato or doughnut peach in shape.
- They are pleasant eaten firm and raw, with a crisp texture similar to an apple when mature.
- Fuyu is ideal for slicing and topping desserts or adding to salads; it’s usually not used for recipes that require pureed persimmon.
Tart Assembly
I adapted an oat-based crust to make a sturdy, crunchy shell. Press the graham-oat mixture into 4.75-inch tart pans with removable bottoms for easy unmolding, or use a single 9-inch tart pan if preferred. A standard 9-inch crust recipe scales nicely to make four smaller tarts.
Bake the crust until set and golden, then let it cool completely before filling. Fill each cooled crust with the maple-cinnamon cream cheese, spread it evenly, and arrange thin persimmon slices on top. You can cover the surface completely or leave portions of the filling visible for contrast.
Just before serving, sprinkle superfine or granulated sugar over the persimmons and filling. Use a kitchen torch to brûlée the sugar until it forms a crisp caramelized layer, taking care not to scorch the crust. Serve immediately for best texture and flavor.
These persimmon tarts deliver a pleasing combination: a crunchy, nutty crust; warm, spiced maple-cinnamon cream cheese; and slightly bitter, caramelized persimmon slices for elegance and depth.
Persimmon Recipes
- Persimmon Walnut Cake
- Persimmon Pecan Bread
- Autumn Persimmon Arugula Pasta
- Coconut Persimmon Shortcake
Brûléed Persimmon Tarts with Maple Cream Cheese
Yield: 4 five-inch tarts or one 9-inch tart
Ingredients
Graham Oat Crunch:
- 1 cup rolled oats, (90 g)
- 6 full graham cracker sheets
- 2 Tablespoon granulated sugar, (25 g)
- ½ teaspoon kosher salt
- 7 Tablespoon unsalted butter, (100 g) melted and cooled
Maple Cinnamon Cream Cheese:
- 1 ½ cup brick-style cream cheese, (340 g) softened
- 2 Tablespoon dark maple syrup
- 1 teaspoon ground cinnamon
- 1 ½ cup powdered sugar, (170 g)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Toppings:
- thinly sliced Fuyu persimmons, as needed
- superfine or granulated sugar, for topping
Instructions
Graham Oat Crust:
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Preheat oven to 350°F. Pulse rolled oats, graham crackers, sugar, and salt briefly in a food processor so the oats break down a bit but do not become flour. Stir in melted butter until the mixture holds together, then press into four small tart pans with removable bottoms (or into one 9-inch tart pan).
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Bake 12–15 minutes until set and golden. If the crust puffs, gently press it back into the shell with the bottom of a cup. Cool to room temperature before filling.
Maple Cinnamon Cream Cheese:
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Whip cream cheese until smooth, then add maple syrup and cinnamon. Mix in powdered sugar, vanilla, and salt until fully incorporated. Adjust thickness with a tablespoon or two of additional powdered sugar if needed.
Assembly:
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Fill cooled crusts with the maple-cinnamon cream cheese and spread evenly. Arrange sliced persimmons on top and refrigerate until ready to serve. Right before serving, sprinkle sugar over the persimmons and filling and brûlée with a kitchen torch, avoiding the crust. Serve immediately.
Notes
Fuyu vs Hachiya persimmons:
- Fuyu are smaller, flatter, and crisp when firm — ideal for slicing and eating raw.
- Fuyu are best when still firm; peel and quarter for snacking or salads rather than cooking.
- Hachiya are elongated and must be very soft before eating; they are excellent for baking and pureeing into batters.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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